No.......no.......I have to stay away!!!!!!!! They look too good and one is never enough!

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"You are never too old to set another goal or to dream a new dream. -CS Lewis"
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Working on going from fabulous, fat & 40 to fabulous, FINE & 40!

Kevin, Hello fom the Buckeye State! I will definately try these if I can find the Nestle Media Crema. Is it in major grocers or did you buy it at Netrition? I see you use Smart Balance PB. I love that stuff!

Kevin, Hello fom the Buckeye State! I will definately try these if I can find the Nestle Media Crema. Is it in major grocers or did you buy it at Netrition? I see you use Smart Balance PB. I love that stuff!

Like Barbo I get mine at walmart but I see it in all the major grocery stores.

I've never seen it. Lately I have an eagle eye in the stores looking for unexpected low carb alternatives to everything. I love grocery shopping, it is like a hobby for me. My husband says when we win the lottery we will get a supermarket in our backyard. Trouble is, I always forget to play the lottery! Also, at MY store there will be no lines at the checkout and no one will block the aisles.

How is the crema different from heavy cream? Are the extra carbs worth whatever quality it brings to these? TIA, Kevin!

The original HC recipe calls for sweetened condensed milk. I have found the texture I get subbing creama, egg, and sweetener is a better match then heavy cream. I am not saying heavy cream or even cc milk wouldn't work, I just prefer the results better when I have tried it both ways. Feel free to try it with heavy cream or whatever you use to sub for sweetened condensed milk. That may work well enough for your carb needs. My personal preference is go for the texture if I can keep the bottom line carb count per serving within my carb limits.

Kevin: I now have a question after reading the above post. "I have found the texture I get subbing creama, egg, and sweetner is a much better match than heavy cream." When I made the bars I put the eggs in with the flour as instructed. Should they have gone in with the creama? The bar held together well and tasted good.

The original HC recipe calls for sweetened condensed milk. I have found the texture I get subbing creama, egg, and sweetener is a better match then heavy cream. I am not saying heavy cream or even cc milk wouldn't work, I just prefer the results better when I have tried it both ways. Feel free to try it with heavy cream or whatever you use to sub for sweetened condensed milk. That may work well enough for your carb needs. My personal preference is go for the texture if I can keep the bottom line carb count per serving within my carb limits.

HTH

Quote:

Originally Posted by luvlowcarb

Kevin: I now have a question after reading the above post. "I have found the texture I get subbing creama, egg, and sweetner is a much better match than heavy cream." When I made the bars I put the eggs in with the flour as instructed. Should they have gone in with the creama? The bar held together well and tasted good.

Hey Kevin, I would like to know too. I actually made the bars and they are great.

Kevin I made this and think I goofed. I can't figure the measurements in quick packs vs granular I guess.

I tried to up the sweetness but must have really missed the mark as these were barely sweet and not much taste.

I couldn't figure out what you meant by 2 tsp splenda quik pack (6 carbs) because 2 tsp splenda granulated wasn't enough so I tried 5 tbls and then added even 2 tbl erythritol as the splenda and the chocolate seemed bitter. Then for the filling I added a 1/2 cup splenda and 2 tbl eyrthritol and the peanut butter and still this was not anywhere near sweet enough after baking. So I made up some erythritol frosting (think your whoopie pie filling) and frosted this and it salvaged it and gave it more sweetness.

[COLOR=red]Also for people who are not familiar with Splenda Quick Packs, this is NOT the same as Splenda packets. The Splenda packets which have been around "forever" are each equal to 2 tsp of sugar.[/COLOR][COLOR=#ff0000]As Kevin said, the Quick Packs (often referred to as QP) are each equal to 1 cup of sugar (or Splenda Granular)![/COLOR]

[COLOR=#ff0000]Skeeter the conversion for the QPs are quite easy.... Just remember 1/4 tsp = 1/4 cup, 1/2 tsp = 1/2 cup, etc. I'm not good at math either, but this one even I can do! [/COLOR][COLOR=#ff0000]So if a recipe calls for 2 tsp Splenda Quick Pack, it would equal 2 cups of Granular Splenda. [/COLOR][COLOR=#ff0000]Hope this helps![/COLOR]

__________________Billie

***********For God so loved the world he gave his only begotten son, that whosoever believeth in him should not perish, but have everlasting life! John 3:16
***My mind not only wanders, sometimes it leaves completely.

I made these and found that this is a superb recipe for a type of desert that I don't especially care for, if that makes any sense...but I tried taking a cue from the Australian Lamington cake, which is a small square of plain cake dipped in chocolate frosting and coated all around with dried, unsweetened coconut, and gave a similar treatment to buckeye bar squares...I coated the bottom with melted bitter-sweet choc chips and coated with coconut, then melted some more chips with cream to make ganash (for a softer coating) and spread that on the tops and sides, then coated them with coconut (tossing the coconut against the sides to begin with)...the result was luscious. (Too bad I don't know how to spell lucsious.)

I made these and found that this is a superb recipe for a type of desert that I don't especially care for, if that makes any sense...but I tried taking a cue from the Australian Lamington cake, which is a small square of plain cake dipped in chocolate frosting and coated all around with dried, unsweetened coconut, and gave a similar treatment to buckeye bar squares...I coated the bottom with melted bitter-sweet choc chips and coated with coconut, then melted some more chips with cream to make ganash (for a softer coating) and spread that on the tops and sides, then coated them with coconut (tossing the coconut against the sides to begin with)...the result was luscious. (Too bad I don't know how to spell lucsious.)